Crawfish Rice

Name: Crawfish Rice (Rice Cooker)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 cups long-grain white rice; 1/4 cup butter, melted; 1 green bell pepper, chopped; 1/2 red onion, chopped; 1 lb crawfish tails, cooked; 1 (10.5 oz) can beef consommé; 1 tbsp minced garlic; Cajun seasoning, to taste; Hot sauce, to taste; Black pepper, to taste; Sliced sausage; Green onions, for garnish; Chow chow, for garnish

Crawfish Rice is a simple one-pot Cajun meal cooked entirely in a rice cooker, combining long-grain rice, crawfish tails, sautéed peppers and onions, and seasoned broth. It's an effortless weeknight dinner that delivers bold Cajun flavor without multiple pans.

🌍Cajun 🏷️Crawfish rice 🏷️Crawfish 🏷️Rice 🏷️Creole Louisiana

🏷️

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britscookinonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by britscookin

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britscookinonTikTok

Ingredients

2 cups long-grain white rice
1/4 cup butter, melted
1 green bell pepper, chopped
1/2 red onion, chopped
1 lb crawfish tails, cooked
1 (10.5 oz) can beef consommé
1 tbsp minced garlic
Cajun seasoning, to taste
Hot sauce, to taste
Black pepper, to taste
Sliced sausageoptional
Green onions, for garnishoptional
Chow chow, for garnishoptional

Instructions

1
To your rice cooker pot, add the rice, melted butter, chopped green bell pepper, and chopped red onion.
2
Add the crawfish tails, then pour in the can of beef consommé.
3
Add the minced garlic, Cajun seasoning, hot sauce, and black pepper.
4
Stir all the ingredients together until well combined.
5
Place the lid on the rice cooker, turn it on, and let it cook according to your machine's instructions.
6
Once cooked, fluff the rice. Serve topped with chopped green onions and chow chow, if desired.

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Tips & Notes

Pro tips

Melt butter and sauté the bell pepper, onion, and garlic in the rice cooker before adding rice and liquid for better flavor development.
Add crawfish tails in the final few minutes of cooking to preserve their tender texture and prevent them from becoming rubbery.
Use long-grain white rice for best texture; avoid rinsing the rice beforehand to retain starch that helps create a cohesive one-pot dish.
Taste and adjust Cajun seasoning and hot sauce after cooking since flavors can mellow in the cooker; season at the end for best control.

Substitutions

Beef consommé → chicken broth or seafood stock (slightly different flavor profile but works well)
Crawfish tails → shrimp or crab meat (maintains similar texture and seafood taste)
Green bell pepper → poblano or jalapeño (adds more heat)
Butter → olive oil (lighter option, slightly less richness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave with a splash of broth to restore moisture.